[Cook] Toriniku Kara-age (Fried Marinated Chicken)

I am disappointed at how Toriniku Kara-age turned out. The chicken turned out to be too salty. I would suggest making this recipe with less sodium soy sauce. But other than the saltiness, it was still pretty tasty. I just had to eat it with rice.


Toriniku Kara-age (Fried Marinated Chicken)

[Cook] Oyako Donburi (Chicken and Egg Rice Bowl)

This week I am cooking Japanese Food. I have this cookbook "Let's Cook Japanese Food" for a while, but haven't tried any recipe from it yet. This cookbook is written by a Caucasian lady who married a Japanese man and moved to Japan. She learned how to cook Japanese food while living abroad and from her Japanese parents-in-law. The first recipe I made was Oyako Donburi, and it was a huge success. The chicken and egg rice bowl tasted even better than the ones we've had from Japanese restaurant!


Oyako Donburi (Chicken and Egg Rice Bowl)

[Cook] Leek-y Chicken and Couscous

Another easy recipe from Rachael Ray. I really like this dish. Normally I don't even like leek. But for some reason, I love the leek in this recipe.



Leek-y Chicken and Couscous

1 1/2 cups chicken broth
1 tablespoon unsalted butter
1/4 cup golden raisins (a couple of handfuls), chopped
1 1/2 cups plain couscous
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
1 1/2 pounds chicken tenders, cut into bite-size pieces
Salt and freshly ground pepper
2 medium leeks or 1 large leek
1 cup dry white wine (eyeball itabout a third of a bottle)
Flat-leaf parsley, chopped (about a handful)

[Cook] Chinese Herbal Stewed Chicken Soup

I always like Chinese Herbal sort of soup, either with chicken or lamb. Chinese herbal soup has a very unique aroma. It's hard to describe unless you've tried it yourself. Not only it tastes good, it also has a lot of health benefits.



I saw this Chinese Herbal Mix for Stewed Chicken at 99 Ranch Supermarket. All I needed to add was rice wine and chicken to make this soup. Very easy!

[Cook] Turkey Meatloaf

I usually make plan on what to cook for dinner the night before. I'll take a quick look at my fridge, freezer, and pantry, and think about what can I make from what I have. Then I would put the frozen meat in the fridge to defrost. It should be ready by the time I cook for dinner the next day. Last night's creation was turkey meatloaf. The recipe was adapted from Health Magazine, but I made some modifications to use ingredients I had on hand. The meatloaf came out really soft and moist. Success!


Turkey Meatloaf

1 onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon steak sauce
1/3 cup water
3 tablespoon ketchup
1 pound ground turkey
1/2 cup bread crumb
1 egg

[Cook] Easy Chicken Fajita

This is my version of SUPER easy chicken fajita. You can have this dinner ready on the table in 15 minutes! I made it with things I found in my fridge. The dish came out even better than I expected. I think the fresh California grown avocado added some points. Dr. P loved it and ate way too much that night. haha....


Easy Chicken Fajita

Onion, sliced
Green pepper, sliced
Shredded chicken from a store bought rotisserie chicken (I love Costco's chicken!)
Salsa, or any Mexican flavor tomato based sauce (I used Pace Picante Sauce)
Avocado, sliced
Flour tortilla

[Slow Cooker] Chicken Marbella

This recipe came from Woman's Day Magazine. I found the dish to be not salty enough. Even though the chicken turned out good, tender and soft, but the flavor was just alright.


Chicken Marbella
Made famous by the former New York City–based specialty food shop The Silver Palate, this dish is a heady mix of sweet, salty and tangy flavors—the result of pairing pungent olives, capers and prunes with white wine, brown sugar and parsley.

Active Time: 15 minutes
Total Time: 6 hours

1/3 cup white wine
2 Tbsp brown sugar
1 1/2 tsp dried oregano
3 Tbsp red wine vinegar
Kosher salt and pepper
6 cloves garlic, smashed
1 Tbsp capers
1/2 cup prunes
1/3 cup pitted green olives
4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total), skin removed
1/4 cup fresh flat-leaf parsley, chopped
1 cup long-grain white rice

[Cook] Chicken and Tri-Bell Pepper Chow Mein

This recipe came from Ming Tsai's Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes. You can find a video of Ming Tsai cooking the dish HERE. This dish use very simple everyday ingredients. The result was amazing! It tastes like restaurant quality chow mein. Actually scratch that. It tastes even better than restaurant chow mein. I think the honey and lime in the recipe did the magic!


Chicken and Tri-Bell Pepper Chow Mein

1/2 pound fresh or dried chow mein or Shanghai noodles
Kosher salt
6 Tablespoons grapeseed or canola oil, plus more for coating the noodles
1 1/2 pounds boneless, skinless chicken breasts, cut across the width into 1/3-inch strips
3 Tablespoons minced garlic
2 Tablespoons minced ginger
1 bunch scallions, white and green parts, cut into 1-inch lengths
1/4 cup naturally brewed soy sauce
1/4 cup honey
Juice of 2 limes
3 small bell peppers, red, green, and yellow, cut into 1-inch dice
1 Tablespoon toasted sesame oil, for drizzling

[Cook] Stuffed Chicken Breast with Goat Cheese & Shallots

這道菜是我上為期20個星期的專業廚師第一級煮菜課學的，當時在教室裡吃過自己做的成品，好吃到想哭，超驚訝自己也可以做出來跟餐廳一樣好吃的東西，而且做法根本就不難，我那時就想，這道菜要是擺盤漂亮一點，應該可以拿去高級西餐廳賣個US$20都可以，這篇食譜我照了很多詳細步驟的照片，還有很多PS說明，請大家有空在家做做看吧！而且要跟我分享成果喔！


羊乳酪雞胸肉佐紅酒芥茉醬 Stuffed Chicken Breast with Goat Cheese and Shallots, served with Rose Wine Mustard Sauce

材料：
2塊雞胸肉 (雞腿也是可以啦！)
1顆紅蔥 (shallot)，切末
羊乳酪
自己喜歡的香料植物，切末
鹽
胡椒
紅酒
Dijon芥茉醬

[Cook] Soy Poached Chicken

之前好像是在Time雜誌上看到一篇推薦食譜的報導，就從Amazon上把這些食譜都放進我的wishlist裡，之前先買了一本叫做The Best Recipes In The World(全世界最棒的食譜)，作者Mark Bittman花了幾十年到全世界旅行，收集了44個國家上千個食譜，收到這本食譜之後，先從頭到尾大略翻過一次，發現裡面的食物種類真的是應有盡有，而且每一道菜的前面都有敘述這道菜的吃法、由來、故事啊等等，光是讀這些就覺得內容很豐富啦！另外做法都不是很難，只是不知道做出來的味道到底道不道地，所以我決定先來從自己知道味道的中國菜下手，選了老半天，選中了港式的玫瑰油雞來當我測試這本食譜的第一道菜，玫瑰油雞是洛杉磯這邊的港式燒腊店取的名字，其實就是一整隻滷雞啦！嘗試過了這個食譜後，我真的大力推薦這本書，因為做出來的味道跟我在餐廳吃的蠻像的，可見口味道地，而且做法簡單，可以說是大成功呢！


玫瑰油雞 Soy-Poached Chicken

材料：
3杯醬油(我是用淡醬油，味道就很夠了，如果是用一般醬油我覺得會過鹹，所以用一般醬油請減量)
3杯玫瑰露酒(Mei Kuei Lu Chiew) (在美國的華人超市有賣，一瓶大約US$3)
2顆八角
1包(14 oz)黃冰糖(yellow rock sugar)，把冰糖在袋子先敲碎成小塊 (沒有就用1杯糖代替)
3盎司薑，去皮切片
10根蔥，去根
1隻全雞

How To Eat One Chicken: Stewed Chicken Wings

跟炸雞塊同一隻雞，我把翅膀切下來，跟脖子、雞心、雞肝還有雞搸一起簡單滷了一下，我加了醬油、大蒜、蔥、味霖跟水，隨便滷一滷味道還不錯呢！

How To Eat One Chicken: Chicken Fingers with Honey Mustard

目前我正在上為期20星期的專業廚師第一級烹飪課程，現在已經上了一半囉！真的學到了好多東西，等到我課程完成後，會好好來寫一寫我學到的東西跟大家分享喔！

那先寫這篇也是老師教的，老師說買雞呢最好就是買全雞，爲什麼呢？

(1) 價錢會比較便宜：如果買雞胸肉或是雞腿肉可能要美金三元一磅，那種去骨去皮的就更貴，搞不好五元一磅，但是買全雞只要一兩元一磅吧！總之就是人家幫你處理過程越多的就越貴。

(2) 什麼部位都可以使用：除了可以整隻全雞拿來料理以外，也可以把各部分盡量使用，雞胸啊雞腿啊雞翅啊都可以切下來，而且那雞骨架還可以拿來燉雞湯。

(3) 一般外國人是不吃雞的內臟的，但是買全雞，肚子裡面他們會塞有脖子、雞心、雞肝還有雞搸，外國人會拿這些來做醬汁，那我們敢吃的人可以煮來吃，這可是在外國超市買不到的喔！只有買全雞才會附贈。

以前我會覺得買一隻雞來處理有點麻煩，但是上課看過老師教，發現處理一整隻雞也沒那麼難嘛！以後我再跟大家分享處理的好方法，現在我都是買全雞回家料理呢！

現在先跟大家分享我料理這隻全雞的雞胸肉的方法。


蜂蜜芥末炸雞塊 Chicken Fingers with Honey Mustard

材料：
兩塊雞胸肉，去皮去骨，切成入口的大小
1/2杯麵粉
1/4小匙鹽
1/8小匙胡椒
1/2杯牛奶
1/2杯蔬菜油
1/4杯蜂蜜
1/8杯Dijon芥末

Roast Chicken with Currant Wine Glaze and Caramelized Onions

這道烤雞非常簡單，只要材料準備好，雞放進烤箱就不用理它了，而且烤出來的雞肉又香又嫩，非常好吃呢！現在感恩節、聖誕節快來了，如果家裡人不是很多，吃火雞可能份量太大，做這道烤雞當主菜也不錯！


小葡萄乾甜洋蔥紅酒烤雞 Roast Chicken with Currant Wine Glaze and Caramelized Onions

材料：
1隻全雞
1/4小匙鹽
少許胡椒
2小匙橄欖油
2個洋蔥，切絲
1杯紅酒
1杯雞高湯
6大匙小葡萄乾(dried currants)，也可用一般葡萄乾代替
2大匙續隨子(capers)
2小匙乾迷迭香(dried rosemary)

[Cook] Parmesan Crusted Chicken Breasts

非常非常簡單的料理，配上菠菜蘑菇沙拉跟烤馬鈴薯，就是營養好吃的一餐囉！

[Cook] Chicken Curry

有著濃濃椰香的咖哩，配上一碗熱騰騰的白飯，YUMMY！

泰式咖哩雞 Chicken Curry

材料:
1小顆洋蔥，切丁
2顆大蒜，切末
1顆檸檬的汁
1大匙泰國紅咖哩泥
4塊雞胸肉，切成跟手指差不多大小條狀
2大匙橄欖油
2大匙醬油
1罐椰奶
1小搓糖

[Cook] Lemongrass Chicken & Thousand Year Old Egg Tofu

一道菜辣辣的, 一道菜很爽口, 搭配起來很不錯喔!



香茅辣雞

材料:
1大匙油
3瓣大蒜, 切末
1根香茅, 切末 (Lemon Grass)
1/4杯辣椒醬
1大匙魚露
1顆洋蔥, 切小塊
1磅雞胸肉, 切成條狀
2根蔥, 切末

[Cook] Balsamic Vinegar Italian Meal

這次menu很義大利風喔！只要30分鐘，感覺就像在義大利用餐一樣喔！再搭配一杯紅酒，會不會太浪漫了點？！

迷迭香雞 (Rosemary Chicken Breasts)

材料：
4塊去骨去皮的雞胸肉
2大匙香醋 (Balsamic vinegar)
2大匙橄欖油
3梗迷迭香，去梗只留葉，切碎，約2大匙
鹽
胡椒
4瓣大蒜，拍碎